Peanut Free Lettuce-Wrapped Beef Burger
These burgers prove that ditching the bun doesn't mean sacrificing any of the satisfaction. The patties are seasoned with garlic, ginger, turmeric, oregano, and thyme, then seared in coconut oil until deeply browned and juicy ā a combination that smells incredible and tastes even better. Crisp butter lettuce leaves stand in for the bun, cradling creamy avocado, earthy beet slices, and sharp red onion for a stack that's genuinely impressive. A two-ingredient dipping sauce made from coconut aminos and apple cider vinegar ties everything together with a savory, slightly tangy kick. Every component here is naturally free from peanuts and peanut-derived ingredients, so there's no need to scrutinize labels or worry about what's hiding in a store-bought condiment or seasoning blend. It's the kind of meal that feels light but leaves you completely full, and the cast iron sear means you're getting that satisfying crust without a grill in sight.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp ground turmeric
- 1 tsp salt
- 1 tbsp coconut oil
For serving
- 1 head butter lettuce, leaves separated
- 1 large avocado, sliced
- 1 medium beet, cooked and sliced
- Ā½ small red onion, thinly sliced
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, dried oregano, dried thyme, ground turmeric, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, being careful not to overwork the mixture.
- 2
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing up.
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